1. Combine chicken, yogurt, garlic and spices in a Ziploc bag and refrigerate for an hour or two to marinade.

2. In a large pot add butter, tomatoes and tomato paste and let reduce for 10 – 15 minutes over medium high heat. Add the chicken and cook for 5 minutes. Add coconut milk and let it continue to cook until hot.

I added a bunch of chopped cauliflower to my pot while it was cooking near the end so I had a complete meal. This made enough for two generous servings so increase this for a family serving. Seriously so good.